Again I´m using my favourite book to make this pasta recipe. I bought it in Florence ages ago, and its recipes are simple, easy without making a total mess. Everytime I use this book, everyone is always very excited specially when they see me making a big pot of bechamel sauce. I´ve used this time macheroni instead of the tortiglioni of the recipe, but this is just a little detail and it´s not very important at all.

Begin by melting the butter gently, don't
over-heat it or let it brown, as this will affect the colour and flavour of the
sauce. As soon as the butter melts, add the flour and, over a medium heat and
using a small pointed wooden spoon, stir quite vigorously to make a smooth,
glossy paste. Now begin adding the infused milk a little at a time, and stir again vigorously. Then, when this milk is
incorporated, add the next amount and continue incorporating each bit of liquid
before you add the next.

When about half the milk is in, switch to
a balloon whisk and start adding large amounts of milk, but always whisking
briskly. Your reward will be a smooth, glossy, creamy sauce. Now turn the heat
down to its lowest setting and let the sauce cook for 5 minutes, whisking from
time to time. While that's happening, taste and season with salt and freshly
milled black pepper. If you wish to keep the sauce warm, all you do is pour it
into a warmed jug and cover the surface with clingfilm to stop a skin from
forming.

Married to a wonderful man, who I love to travel with, and parents of two great children I´m talkative and very impulsive. I can talk for hours on the phone with my mom, daughter, sister and good friends...